1/2 chicken
2 tsp. salt
1 c. chopped celery
1 lg. loaf bread, cut into bite-sized pieces
1 lg. wild goose
Giblets of wild fowl
Water
1 c. chopped onions
1 heaping tsp. sage
1/2 tsp. pepper

Combine chicken, giblets, 1 teaspoon salt and 1 quart water in saucepan. Boil for 1 hour or until meat is tender. Remove meat from bones; chop meat and giblets into bite-sized pieces. Combine celery and onions in saucepan with boiling water to cover. Boil for 15 minutes. Add celery mixture to meat mixture. Combine bread, sage, remaining salt and pepper with celery and meat mixture. Stuff fowl with dressing. Bake, covered, at 300 degrees for 2 hour. Uncovered, bake for 15 minutes to brown.

NOTE: Bacon slices across breast of fowl during last 15 minutes remove wild taste. Two or three wild ducks may be substituted for goose. Yields 8-12 servings.